Preheat oven to 350 degrees F and line a baking sheet with raised sides with foil or parchment paper.
Add the 3 cups of pecans for this recipe to the prepared baking sheet. Spread the pecans out.
Place in the oven and toast for 5 to 10 minutes until the pecans are fragrant. Stir occassionally.
Remove from the oven to cool. Leave the oven on and set to 350 degrees F.
Cake
Grease a 9x13 inch baking dish with nonstick baking spray.
Add the butter and sugar to a large bowl. Using a hand mixer, beat on medium until creamed.
Beat in the warm water and eggs until combined.
In a separate bowl, add the flour, cinnamon, nutmeg, baking soda, and salt. Whisk until combined.
Gradually beat the dry ingredients into the wet until combined.
Fold in the 2 cups of chopped pecans.
Scoop the batter into the prepared baking dish and bake in the oven for 22 to 28 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Once baked, allow to cool on the counter for 10 minutes while you make the frosting.
Frosting
Add the coconut, butter, powdered sugar, milk, vanilla, and pecans to a large bowl. Beat together using a hand mixer on medium speed until combined.
Spread the frosting evenly over top of the warm cake.
Serve the cake warm with some vanilla ice cream or at room temperature!
Cover tightly with plastic wrap and store at room temperature.
Notes
* Vegetable shortening can be used as a substitute for the butter in the cake** You can substitute the warm water for buttermilk.